This dairy-free Smoked Mussel Spaghetti is a regular quick meal chez-moi! I always keep a few tins of Trader Joe’s Lightly Smoked Mussels on-hand for this quick and satisfying dinner.
Smoked Mussel Spaghetti
This dairy-free Smoked Mussel Spaghetti is a regular quick meal chez-moi! I always keep a few tins of Trader Joe's Lightly Smoked Mussels on-hand for this quick and satisfying dinner.
- 1 large pot
- 1 large skillet
- 1 strainer
- 1 pair of tongs
- ¾ lb spaghetti I use De Cecco brand
- 3 tbsp extra-virgin olive oil plus more for finishing; I used Arbequina as a finisher
- 1 head fennel diced; fronds reserved for garnish
- ½ cup shallots diced (about 1/4 cup)
- 5 garlic cloves minced
- kosher salt
- freshly ground pepper
- 2 tbsp capers drained
- 1 cup stock veggie, seafood, or chicken; I used a homemade chicken stock
- 4.2 oz tin smoked mussels in olive oil Trader Joe's has the best option in my opinion
- 2 tbsp fresh dill lightly packed
- 1 lemon juice of ½, plus more wedges for serving
- coarse breadcrumbs for serving, optional
- Bring a large pot of water to a rolling boil. When the water reaches a rolling boil, add 2 tablespoons of Kosher salt, stir; return water to a full boil before adding the pasta. Cook spaghetti until al dente, reserve ½ cup starchy water, and strain the pasta.
- Meanwhile, heat extra-virgin olive oil in a large skillet over medium heat. Add shallot, fennel, and a 3 finger pinch of salt; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add capers and quickly stir to combine.
- Add stock and reduce for about 10 minutes. You may have to add more stock depending on the size of your pan and heat level. You want a tiny little bit of liquid left in the pan to toss with the pasta. When you scrape a wooden spoon across the skillet you want the mixture to quickly swallow your path.
- Turn heat down to lowest possible setting. Add Al dente spaghetti to the skillet and toss to coat. Thin out the sauce by adding 1 tbsp of pasta water at a time as you're tossing, as necessary. Add dill and the juice of ½ lemon, toss again.
- Drain most of the oil from the mussels and add to the pasta. Lightly toss, being careful not to destroy the mussels.
- Serve with coarse breadcrumbs, fennel fronds, black pepper, and a drizzle of your best extra-virgin olive oil!